Baked Penne with Tomato Ricotta Sauce
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Item No.
251850
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
321604
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1 package Montebello Penne Rigate
- 2 (10-ounce) jars Stonewall Kitchen Tomato Ricotta Sauce
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan, divided
- 1 Tablespoon chopped parsley, for garnish
Directions
- Preheat oven to 400° F.
- Bring a pot of salted water to a rapid boil and cook the penne al dente, about 4-5 minutes. Drain pasta and set aside, reserving 1/2 cup of the pasta water.
- In a large bowl, combine the Tomato Ricotta Sauce with the reserved pasta water, the cooked penne, and 1/4 cup of the grated Parmesan.
- Pour into an oven-safe dish and top with shredded mozzarella and remaining Parmesan. Bake for 25-30 minutes or until cheese is browned.
- Remove from heat and garnish with parsley. Serve hot alongside some crusty bread and a hearty salad.
